Ingredients:

Preparations:

Peel onions and cut them into big pieces. Wash tomatoes and cut them into big pieces. Similarly wash capsicum, remove the seeds and cut them also into big pieces. Cut Paneer into big pieces and arrange them on a microwave safe plate. Microwave the Paneer on high for 2 minutes. This makes the Paneer pieces firm as though they were deep fried. Those who want may deep fry these Paneer pieces in hot oil also.

Method:

Take a pan and heat oil in it. When the oil is hot add the onions and fry. After 1 minute add the capsicum pieces. Fry for a minute. Add tomato pieces and fry for one and half minutes. Do all this frying on high flame only, right from the beginning. Now add the Paneer pieces and mix well. Add salt, chili powder and turmeric powder respectively. Mix well. Now add vinegar, tomato sauce and soy sauce respectively. Mix well. Take this into a serving plate or bowl and serve piping hot. This can be eaten with Rotis, Naans, Fried Rice, Pulaos etc…It tastes even better when eaten without any cereal compliment. This dish takes very little time to prepare. So, no need to plan for making this recipe.

Tip:

Microwave the Paneer pieces on high power for 2 minutes. By doing this the Paneer pieces become firm and will not scramble while mixing. It almost gives the deep fried effect. So to avoid deep frying and thus cutting down the oil consumption use microwave option.

Point to remember:

Make this entire preparation on high flame only. Here the vegetables will be sizzled. They should retain some rawness in them.

Though this is a Chinese preparation we are not using Ajinomoto in this recipe. There have been many controversies regarding the usage of Ajinomoto, so I have omitted it in my recipe. It is optional and hence those who prefer to add Ajinomoto may add it before adding salt. However it is recommended that children and pregnant women avoid taking Chinese dishes even at restaurants. I have used turmeric powder in my recipe as it gives nice color to the dish